Cranberry Slush

1. 1

   In a large saucepan, cook the cranberries and 1 1/2 cups water over medium heat until the berries pop, about 15 minutes. Stir in raspberries. Transfer to a blender or food processor; cover and process until smooth. Strain and discard seeds, reserving juice. Pour the juice into a 2-quart freezer-proof container; set aside. In a small

2. 2

   saucepan, sprinkle gelatin over remaining water. Let stand for 1 minute. Stir in sugar.

3. 3

   Cook and stir over medium heat until gelatin and sugar are dissolved. Add to berry juice. Stir in ginger ale; cover and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.